Mushroom Alfredo

A simple recipe for mushroom alfredo pasta sauce. Great as a side dish or a main dish. Mushrooms are cooked with butter and heavy cream for a hearty but easy dish that comes together in 30 minutes!

Course Dinner, entree

Cuisine American, Italian

Keyword easy dinner, pasta, vegetarian

Prep Time 10

Cook Time 15

Servings

Calories 869kcal

Author Luci Petlack

Ingredients

8 ounces cremini or white button mushrooms chopped
3 tablespoons unsalted butter
1 cup heavy cream
1 ½ cups grated Parmesan cheese
16 ounces pasta cooked according to package directions
¼ teaspoon salt optional
¼ teaspoon ground black pepper
Chopped parsley for garnish
Grated Parmesan for garnish

Instructions

Boil water for pasta and cook according to package directions.
Meanwhile add the chopped mushrooms to a large dry skillet over medium heat. Cook, stirring occasionally, until the mushrooms release their liquid and it begins to bubble. Continue cooking until the skillet becomes dry again as the liquid is absorbed back into the mushrooms, about 7 minutes.
Stir in the butter and cook for 1 to 2 minutes, until fully melted. Reduce the heat to medium and pour in the heavy cream. Stir and let simmer for 3 to 5 minutes, until the cream begins to thicken slightly.
Stir in the grated Parmesan cheese and mix until the sauce is smooth and fully combined. Add the salt, if using, and the black pepper. Stir well.
Add the cooked pasta to the skillet and toss until evenly coated in the sauce. Garnish with chopped parsley and more grated Parmesan. Serve immediately.

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